Creamy vegan white bean soup with potatoes, and healthy vegetables. This vegetarian chowder is the perfect light weeknight dinner, side dish or entrée with wholesome ingredients. The recipe is meat-free, dairy-free, gluten-free, and easy to make.
Creamy White Bean Soup
You might have already noticed that I love creamy dishes. My Pasta Soup is one of my favorite soup recipes because it’s so creamy and comforting. This vegan white bean soup is quite similar and therefore I love it equally. It contains healthy vegetables and potatoes which are packed with many nutrients, minerals, and fiber.
I love this healthy white bean soup because it is:
- A great vegan side dish, light weeknight dinner or entrée
- Creamy, flavorful, and comforting
- Easy to make with simple ingredients
How To Make Vegan White Bean Soup?
This white bean soup is very easy to make in one pot. You can blend only a part of the soup or all of it, depending on which consistency you want to achieve. I often blend half of the soup which makes it very creamy.
- Chop the potatoes, celery, carrot and mince the garlic.
- Heat some oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices.
- Pour in the vegetable broth or water and bring the soup to a boil.
- Let the soup simmer for about 10 minutes, then add the white beans + coconut milk and simmer for a further 5-10 minutes.
- Pour a part of the soup (e.g. half of it) to a different pot.
- Blend this part using an immersion blender until it’s smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can also blend all the soup.
- Garnish with fresh herbs and serve!
White Bean Potato Soup
I also added potatoes because they make the soup even creamier when blended! You can add sweet potato, pumpkin or butternut squash instead of regular potatoes. Yukon Gold potatoes or Russet potatoes work fine in this recipe.
Healthy Ingredients
As mentioned before, this vegan white bean soup contains only healthy wholesome ingredients which are as follows:
- Cooked white beans
- Potatoes
- Celery
- Carrot
- Garlic
- Oregano
- Marjoram
- Red pepper flakes
- Vegetable broth or water
- Salt & pepper to taste
- Kale (optional)
- Fresh herbs to garnish
You can use canned white beans or cook them from dry.
Health Benefits Of Beans
Did you know that beans have many health benefits? They are packed with fiber, vitamins, minerals and are rich in antioxidants. I found a great article with 9 amazing facts about beans! I am going to share some facts with you.
1. Protein Source
Beans make an excellent source of protein for vegetarians and vegans.
2. Nutrient Dense Food
Beans contain several vital nutrients, including folate. Folate can help prevent neural tube defects in a fetus during pregnancy. Other important nutrients found in beans include zinc, iron, magnesium, and fiber.
3. Antioxidant
Beans are rich in a type of antioxidant called polyphenols. Antioxidants fight the effects of free radicals, which are chemicals that affect a wide range of processes in the body, from physical aging to cancer and inflammation.
4. Better Heart Health
People who consume beans may be less likely to die of a heart attack, stroke, or other cardiovascular health problem…
To learn more about the health benefits of beans, visit this site.
This Vegan White Bean Soup Is:
- Dairy-free
- Gluten-free
- Hearty
- Creamy
- Satisfying
- Flavorful
- Comforting
- A great weeknight dinner or side dish
- Easy to make with simple ingredients
Should you recreate this creamy vegan white bean soup, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like soups, definitely also check out the following delicious healthy vegan recipes:
- Vegan Corn Chowder
- Creamy Pasta Soup
- The Best Lentil Soup
- Vegan Tortilla Soup
- Thai Coconut Curry Soup
- Creamy Roasted Cauliflower Soup
- Vegan Gumbo
Vegan White Bean Soup
Ingredients
- 1/2 tbsp oil
- 2 medium (320 g) potatoes diced
- 1 medium (120 g) carrot chopped
- 2 (60 g) celery stalks with greens, chopped
- 3 garlic cloves minced
- 1 1/2 tsp onion powder
- 3/4 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/3 tsp red pepper flakes
- 4-5 cups (1100 ml) vegetable broth or water
- 2 bay leaves (optional)
- Salt & pepper to taste
- Three 14 oz cans white beans (about 4 cups), rinsed and drained
- 1/4 cup (60 ml) coconut milk canned
- 1/2 to 1 cup kale chopped (optional)
- Fresh herbs to garnish
Instructions
- Watch the video (scroll down a bit) for easy visual instructions.
- Chop the potatoes, celery, carrot and mince the garlic.
- Heat oil in a large pot over medium heat and add the garlic, all veggies, potatoes, and spices (onion powder, oregano, marjoram, red pepper flakes, salt, and pepper). Saute for about one minute.
- Pour in the vegetable broth (or water) and bring the soup to a boil. Add the bay leaves (optional).
- Let the soup simmer for about 10 minutes, then add the white beans and coconut milk. Simmer for a further 5-10 minutes.
- Pour a part of the soup (e.g. half of it) to a different pot. Take out the bay leaves (if you used them).
- Blend this part using an immersion blender until it's smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Pour the blended soup back to the large pot and stir to combine. If you want to have an even thicker soup/chowder, you can blend all the soup.
- Taste and adjust seasoning. Add more salt/pepper to taste and red pepper flakes to add more heat.
- Garnish with fresh herbs (e.g. parsley), and enjoy. Serve with bread or toast.
Notes
Video Of The Recipe
- You can use canned white beans or cook them from dry.
- You might also enjoy this delicious Veggie Stew recipe.
- Recipe serves 5. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Wonderful! Thank you for sharing!
You are very welcome. 🙂
This was delicious! Very quick to make and hardly any prep time. I cook for one, mostly, so I’m excited about a few days of leftovers of this.
That’s great, Hayley! Thanks for your feedback. 🙂
Hi Ella
Can I freeze the white bean soup
Thank you
Yes, that’s fine. 🙂
This soup is easy and delicious. Thank you!
Hello Amanda, I am glad you like it. 🙂
Ela, your recipe is perfectly written & and turned out delicious!
Thank you so much, Josie! I am so happy you enjoyed it. 🙂
This was delicious and easy to make! I didn’t have celery or marjoram so I skipped the them, and it still turned out great. I used the whole can of coconut milk because I didn’t want to waste it. It didn’t taste of coconut milk at all – just a creamy soup. I also added the kale. Thanks for the recipe! I’ll make it again.
You are very welcome, Margaret! I am so glad you loved it. 🙂
Sooooooo delicious!!! I didn’t have some of the spices you mentioned in the recipe, so I added thyme, sage, and a little smoked paprika. Thank you so much! Will definitely be something I make often!
You are very welcome, Los! So glad you enjoyed it. 🙂
Hi, I was wondering if the soup tasted like coconut, even though a small amount of milk was used. Our milk ofchoice in the house is oatmilk. Has anyone substituted another nondairy milk and how did it turn out?
Hi Jill, no it doesn’t taste like coconut. You can use oat milk, but it just won’t be as creamy. 🙂
Try making an oat milk cream by using half as much water as you usually do to make milk.
It’s always a plus when you just happen to already have all the ingredients on hand to make a recipe. This was a perfect recipe for a cold, snowy day. Thank so much!
Fantastic! So glad you liked it, Lisa. 🙂
Absolutely delicious!!! I used all ingredients as listed, minus the marjoram as I didn’t have any, & it was fantastic!!! Came together easily & will definitely be making this soup often!!! Yum!
Happy you enjoyed it, Carly. 🙂
Does this soup freeze well? Thanks
Hi Juliette, I tried freezing the pureed soup and it worked well. 🙂
I wasn’t sure what to make for dinner. Trying to of what I had on hand I searched for vegan bean and potato soup. This recipe popped up and looked delicious. I sass called to 1.5 x the original because my family loves soup.
I only had two cans of white beans so the other two cans I used garbanzo beans. I also sprinkled in a little bit a quinoa early so it could along with the other ingredients (I eyeballed it, maybe 1/4 cup.) It came out absolutely beautiful. Very simple and very hearty.
Everyone was satisfied and most had seconds.
Thank you.
I am so glad you enjoyed it! Thanks for your feedback, Marquia. 🙂
Hi, I was kind of wondering if it would be possible to switch out the regular potatoes for sweet potatoes as I can not have nightshades. It sounds really yummy!
Hi Jessica! Yes, that should be totally fine. 🙂
Another delicious recipe. I used Lima beans because I couldn’t find regular beans in my supermarket. I also added two massive handfuls of kale to the soup (rather than using it as a garnish) and it turned out beautiful. Me and my husband always cook one or two meals in the weekend so that we’ve got a freezer full of different, healthy meals and at the moment, we’re working our way through Ela’s recipes and they never disappoint. I usually hate cooking but this site is making it so easy for me!
Aww, thanks so much for your lovely feedback, Emma! I am so glad you like my recipes. 🙂
This soup was outstanding and crazy easy to put together. The combo of flavours was excellent and not like your basic veg/bean soups.
I used what I had in the house so swapped the 2 white potatoes for 1 large sweet potato, used all the spices listed and doubled the coconut milk just because I had an open tin to use up.
I am so glad you liked it, Tina. 🙂 Thanks for your feedback!
Mad this soup tonight and left out the coconut milk (trying to reduce oils/milks) and it was still rich and yummy! Definitely making this again!
Hi Elaine! I am glad it still turned out delicious! Thanks for your feedback. 🙂
My wife and I loved this soup. Thank you for the recipe.
I substituted the marjoram with herbs de Provence and we also added broccoli.
Thanks for your great feedback, Randy! I am glad you and your wife loved the soup! 🙂
Five stars! So easy and delicious. I left out the marjoram because I didn’t have any, left out the red pepper flakes and just added it to individual bowls so it wouldn’t be spicy for my 5 year old, and accidentally misread the recipe and added 1 cup of coconut milk instead of 1/4 cup. And I added a little frozen corn at the end. Very forgiving recipe. Amazing! Will definitely make again. Thank you!!
Sounds awesome, Nicki! I am glad you enjoyed the soup. 🙂
Thanks for your feedback!
Amazing! Thank you! I made this almost exactly, only because I didn’t have certain spices on hand. It was a full dinner for my husband (meat eater), and me. He loved it, too! 💜
So glad you both enjoyed it! Thanks for your feedback, Erin. 🙂
Mega yummy, this has been the first but definitely not last recipe I tried from your blog. It was tasty and everyone in the family loved it. I tripled the Kale for an extra boost – “Did you know? Kale offers more iron per ounce than beef!”
We blended it all and served with homemade bread.
That’s awesome, Isabel! I am glad you liked the soup. 🙂
I’m confused about the amount of celery. When you said celery stalks did you mean the entire stalk of just pieces from the stalk? Your video doesn’t look like 2 celery stalks but just a little bit was poured in. Thank you! I made the recipe with just a couple of celery pieces and it doesn’t seem like there’s much. I may have made mine too creamy but it’s still delicious
Hi Kris, I used two small stalks of celery. You can always add more if you like. 🙂
I am glad you enjoyed the soup!
Made this for supper for my family tonight and they loved it! Even my kids who are tough critics cleaned their bowls! Thanks for sharing!
Yay sounds amazing! So glad you all loved the recipe. 🙂
Looks delicious and so excited to make! Can you use other types of beans (black, kidney, black eyed, etc) as well?
Yes, that should be fine! 🙂
Thank you for this delicious recipe. In place of coconut milk, I used almond milk and I used half an onion rather than onion powder. Seasonings for me were Seasonings for me were chili powder, mushroom seasoning, black pepper, turmeric and a bit of all purpose mixed seasoning which is mostly peppers. The soup is rich and creamy, like a split pea soup or a chowder.
I am so glad you liked the soup, Trish! Thanks for your feedback. 🙂
This sounds wonderful. I just read another recipe that had the veggies cubed and roasted a little before adding to the soup. Do you think that would work? I’m going to try the recipe either way. My husband wanted me to take a veg chili to a chili cookoff and this sounds better to me. (they are including soups as well as chilis).
Yes, that sounds great and should be very yummy! 🙂
Any chance I can throw all these ingredients together into a slow cooker and make it take way? Then blend half or all of soup?
Thanks!
Yes, that should be fine! Please check what another reader (Roberta) commented:
I didn’t have celery on hand, so I added an extra potato and carrot. I also used Greek yoghurt instead of coconut milk to add extra protein (and because we aren’t vegan)! This soup was delicious! My husband doesn’t usually like white beans, but he also loved it. We’ll definitely be adding this to our soup rotation!
I am glad you liked the recipe, Heather! 🙂
Is there an Instant Pot version of this recipe?
Hi Chrissy, I haven’t tried it yet.
I’m making this right now with some vegan grilled ” cheese” sandwiches. Can’t wait!
So yummy! Enjoy ?
How did you get the soup to be so deliciously yellow? Mine was white, but tasty 🙂
Hello Nadja, I think it’s from the carrot and the Yukon gold potatoes. You can also add a little turmeric for a yellowish color. 🙂
Would it work with almond or soy milk?
Yes, but it will be less rich and creamy. 🙂
This soup was delish and so satisfying. I added some nutritional yeast which I added as I served it and had a baby kale, chard, spinach mix in my refrigerator which I added. I will definitely make this over and over again
Sounds very delicious, Deborah! Thanks for your great feedback. 🙂
If adding kale,do you puree it or just add chopped just before serving? Thanks, Ron
Add it chopped just before serving. 🙂
Gurl… I’m usually not a soup lover but this one was hand down the best i’ve ever tried.
I love the fact it’s a whole meal soup… So you don’t have to eat tones of crackers with it.
I used edamame noodles, i just made them cook directly in the soup… Very fulfilling meal.
I will make this a lot this winter. I will try with rice next.
Thank u ?
You are very welcome, Tony! I am so happy you liked the recipe. 🙂
Made this today absolutely yummy ??
I am so glad you liked it, Sarah! 🙂
This was delicious! So flavorful and hearty and cozy. This will absolutely be a regular around my house this winter. Thanks for the great recipe!
My pleasure, Bethany! I am glad you liked the white bean soup. 🙂
This is fantastic!!! I included diced onions with the sautéed veggies, eyeballed the spices (added more red pepper than written) and did maybe 2-3 handfuls of spinach instead of kale. I actually didn’t think it would end up with as much flavor as it has and was pleasantly surprised. For me, it ended up being 7-8 servings, so I plan to freeze some and see how that goes.
Thank you for such a healthy recipe!
You are very welcome, Alissa! I am so glad you loved the recipe. 🙂
Wow, was that good! I didn’t have majoram but I used the 2 Bay leaves and a whole head of dinosaur kale, which made it a nice green color. ? It was so yummy my husband had thirds!
Fantastic! I am glad you liked the recipe, Vicky. 🙂
A vegan recipe that is easy and Delicious! Thank you for a terrific recipe.
Thank you so much for your feedback, Janet! I am glad you liked the recipe. 🙂
This soup looks so creamy and delicious! It’s just perfect for cozy weeknights when you need a warming satisfying meal! Totally love that it’s also healthy and protein-rich! ❤️
Oh, yes! It’s indeed super comforting, especially now during the fall/winter season. 🙂 Thanks, Bianca!
I wasn’t planning to make this for dinner I just happened to see the recipe so I did lol
Its really nice and I will definately be putting it in my favourites. Thank you for all your yummy recipes.
I am glad you liked the recipe, Gemma. 🙂
I made the soup last week and absolutely devoured it ! I am making it this weekend again 🙂
Awesome! I am so glad you liked the soup, Hanna! 🙂
I made this last night for supper! Mine looked decidedly browner than yours but that is probably because I added a red onion instead of onion powder, oops! But it was absolutely delicious 🙂 thanks for the recipe!
I am glad you liked the recipe, Amy. 🙂
I just made this in the Crock-Pot. Four hours on high. This is a fabulous recipe. I can’t even taste the red pepper flakes so I will add more. I might try the lemon juice also. When the four hours were up I made sure the potato were soft. I waited 10 minutes for it to cool a bit. I fished out the bay leaves then added the kale and almond vs coconut milk. New vegan here. I have several food sensitivities. I have a new recipe for my menu! Thank you so much!
That’s awesome, Roberta! Thanks so much for sharing your experience with the slow cooker method. I really appreciate it! 🙂
Can you make without the potatoes or only use 1..? I realize it’s a thickener….tks
Yes, you can use only one. It should still be quite thick when you blend the soup because of all the beans. 🙂
Do you add the aquafaba or drain the beans?
Please drain them. I will update the recipe, thanks! 🙂
Thanks for the great recipe! I used oat cream instead of the coconut cream. I‘m sure i‘ll make this soup (o versions of it – depending on what‘s inside the fridge) many more times this autumn/winter.
Sounds very delicious too! Thanks for your feedback, Kathrin. 🙂
I’m currently eating this as I type and it’s SO delicious! I just sent the recipes to the ladies in my family! I added a can of corn and a capful of liquid smoke, as I love a slightly smoky chowder. I also didn’t read the recipe as closely as I should have, because I put in the whole can of coconut milk instead of 1/4 cup, lol! Might be why it’s extra tasty! Anyway, putting this soup on heavy rotation this winter! And I’m going to try it in the crockpot next time with the beans/veggies and broth.
That’s awesome, Dacia! It must be super creamy with the extra coconut milk. ? Thanks for your amazing comment! 🙂
Made for dinner tonight and added cauliflower, corn, and peas. It was so creamy and delicious. Definitely going to be a regular in the rotation. One of the better vegan recipes I’ve tried!!
Such a nice compliment! Thanks for your great feedback, Kristy! 🙂
Was wondering if I can omit the coconut milk as I’m allergic to coconut. Looking forward to trying this recipe. Sounds delicious.
Sure! You can use any other plant-based milk (or cream, like oat cream, soy cream, etc.). Enjoy! 🙂
I’m going to add cashew cream. My new obsession. Hopefully it goes well with it!
Sounds wonderful, Sarah! 🙂
Loved this recipe! The only change I made was a squeeze or two of lemon. Within 45 minutes of making the pot it was almost gone. My non vegan family loved it!
Also chopped up fresh parsley from the garden and served it on top. 🙂
That’s awesome, Farida! I am glad you loved the recipe. Such a good tip to add lemon juice. Thanks for your great feedback! 🙂